DIY Kombucha Kosher Le'Pesach ?

DIY Kosher Le'Pesach Kombucha?

As a rhetorical question, just What are the problems in DIY-making and using Kosher Le'Pesach Kombucha Tea ??

The Utensils

1. The stainless-steel boiling-pot and all other metal utensils can be toveled in a vessels-mikvah before being cleaned and sanitized.
2. Non-metal siphon tubing, measuring cups, flatware, and tea brewing and tea storage containers can be purchased brand-new.
3. Primary brewing utensils can be new 1-2 Gal carboys or very(!) clean 1 Gal bleach containers. Secondary brewing utensils can be very(!) cleaned-out 16 fl oz and 32 fl oz detergent-containers.
4. All cleaning of utensils can be performed with kosher le'Pesach soap, warm tapwater, and disposable sponges & scrubbers.
5. Sanitization of all utensils can be performed with a) boiling-temperature water (for stainless-steel, other metals, and PolyCarbonate #7), b) with sanitizing bleach-water solutions (for glass, HDPE #2 and PET #1 plastics), or c) with Iodophor (for siphon-tubing and other plastics)

The Ingredients

1. Water. Cool tapwater can be filtered and boiled for container-rinsing and brewing.
2. Tea. Loose green-tea; no additives must be present in this tea, e.g., rice, licorice, other sweetening ingredients, ginseng, ginkgo, ... etcetera.
3. Sugar. Brown sugar, white sugar, and raw turbinado sugar can all be quite easily purchased with Kosher Le'Pesach supervision.
4. SCOBY "mushroom". The actual SCOBY will probably have contacted chametz utensils at some point in its passaging and maintenance. The question here is how many SCOBY passagings (continuous uses) can nullify/mevatel the chametz SCOBY gets exposed to from prior kombucha-brewing utensils????